Ingredients
6
6 servings
- •1 tablespoon vegetable oil
- •1 pound ground chicken
- •2 tablespoons chili powder
- •2 cloves garlic, minced
- •1.5 teaspoons ground cumin
- •0.5 teaspoon red pepper flakes
- •1 (29 ounce) can kidney beans, rinsed and drained
- •2 (10 ounce) cans diced tomatoes with green chile peppers
- •1 (15 ounce) can black beans, rinsed and drained
- •1 medium onion, chopped
- •1 medium jalapeno pepper, seeded and finely chopped
- •2 cups chicken broth
- •1 (15.25 ounce) can whole kernel corn, drained
- •1 tablespoon sour cream, or to taste
- •1 tablespoon shredded Cheddar cheese, or to taste
- •1 tablespoon chopped green onions, or to taste
- •1 jalapeno pepper, sliced, or to taste
Instructions
- Heat vegetable oil over medium-high heat in a medium-sized pan. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine chili powder, garlic, cumin, and red pepper flakes in a small bowl; stir into chicken to coat.
- Transfer chicken to a slow cooker. Add kidney beans, diced tomatoes with chiles, black beans, onion, and chopped jalapeno. Pour chicken broth over mixture and stir to combine.
- Cover and cook on High until chili has cooked down and thickened, about 4 hours, or on Low for about 8 hours. Stir corn kernels into mixture during last 30 minutes of cook time.
- Spoon chili into bowls and top each with sour cream, Cheddar cheese, green onions, and sliced jalapeno.
Nutritional Facts
Per 6 servings
- Calories: 406
- Carbohydrate: 55g
- Fat: 8g
- Fiber: 17g
- Protein: 33g
- Sugar: 4g
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